Silverbeet and potato torte
This silverbeet and potato torte recipe from Stephanie Alexander's Cook's Companion App and book originates in northern Italy.
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Cooking tools:
- Food processor
- Pizza pan
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Colander
- Saucepan
- Kitchen towel
- Rolling pin
- Fork
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Peeler
- Kitchen scale
Ingredients
- 150 g young silver beet, or young rainbow chard
- salt
- 150 g potatoes
- extra-virgin olive oil
- 1 onion, finely chopped
- 2 tablespoons parsley, freshly chopped
- 150 g ‘stretchy’ cheese, fontina, asiago, mozzarella, chopped or grated
- freshly ground black pepper
- 1 large egg
- Olive oil pastry:
- 200 g plain flour
- ½ teaspoon salt
- 1½ tablespoons extra-virgin olive oil
- ½ cup cold water
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